Spicy Vegetarian Chili

I don't know why I'm telling you this, but you should probably read the whole thing first before you make it. Ya know, kinda like you how should do with anything ever.


8 to 12 cloves roasted or fresh garlic cloves (or 1 tsp or more of garlic powder)
1 green pepper, chopped
2 jalapenos, chopped OR 8 oz jarred jalapenos+baking soda**
1 medium yellow onion, chopped
1 tsp salt
1 15oz each, all drained, cans of: 

• corn
• red kidney beans
• garbanzo beans (chickpeas)
• black beans
• butter beans

28 oz can of stewed tomatoes
2 14 oz cans of diced tomatoes OR chopped fresh tomato equivalent volume
2 tsp paprika
2 bay leaves
2 tsp cayenne
2 Tbs cumin
2 tsp oregano
3 Tbs cilantro (or parsley for the haterz)
3 Tbs chili powder
3 to 4 cups of tomato juice or v8, depending on desired thickness.



Add all ingredients except vegetable juice to pot, taking care to drain the beans and corn. Leave the juice in with the canned tomatoes or don't bother to rinse your tomato hunks.

Add additional vegetable juice until desired thickness.

Bring everything to a boil for five minutes.

Drop heat to low, simmer for at least half an hour.

Add more seasonings to your liking.

Add a few dashes of Frank's Red Hot because you are a glutton with punishment. (optional)

This also works well if you just want to throw it all in a slow cooker and letting it simmer for however long you want. Perfect for serving at Packer parties. This continues to taste better day by day. I always tell myself I'm going to freeze half for later since it's such a huge batch, but I end up eating the whole thing in a short time.


*Now, if you go the jarred route, and especially if you are keeping it simmering for long periods of time, I highly recommend adding a tablespoon of baking soda at a time before serving until the acidity becomes tolerable. Even if you just go the regular route, it still might be necessary. Plus, you get to watch SCIENCE. Vinegar and baking soda is the recipe for the notorious Science Fair Volcano. Thus proceed with caution. Once the bubbles subside, stir it on in.



Most importantly though, BEWARE THE SALT. Taste as you go, like anything else. Canned food varies, so as always I recommend getting the low sodium varieties so it's under your control.